JAPANESE STYLE CUCUMBER AND RADISH SALAD
Inspired by sunomono a Japanese salad often made with cukes and daikon radish. Posted for ZWT2. Cooking Light/June issue. Cooking time is time chilling!
Provided by katie in the UP
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine onion, radishes and cucumber in a medium bowl.
- Combine vinegar and next 4 ingredients in a small bowl; stir until well blended.
- Drizzle vinegar mixture over cucumber mixture, tossing to coat.
- Cover and chill 15 minutes.
- Sprinkle with sesame seeds before serving.
CRUNCHY CUCUMBER & RADISH SALAD
Add crunch and freshness to any Asian-inspired meal with this simple side dish
Provided by Emma Lewis
Categories Dinner, Side dish
Time 5m
Number Of Ingredients 4
Steps:
- Thinly slice the cucumber and radishes, and arrange on a plate.
- Whisk together the vegetable oil and rice wine vinegar, and drizzle over the vegetables to serve.
JAPANESE CRUNCHY CUCUMBER AND RADISH SALAD
A quick and easy side to a Japanese meal.
Provided by Mikekey *
Categories Other Salads
Time 10m
Number Of Ingredients 4
Steps:
- 1. Thinly slice the cucumber and radishes, and arrange on a plate.
- 2. Whisk together the vegetable oil and rice vinegar in a glass, and drizzle over the vegetables to serve.
CUCUMBER AND RADISH SALAD
This cool and crunchy cucumber and radish salad complements any spicy dish.
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Quarter cucumbers lengthwise and run a knife under seeds to remove. Slice cucumbers at an angle into 1/2-inch-thick pieces.
- Toss with radishes, scallion, red-pepper flakes, vinegar, sugar, and salt. Chill until ready to serve.
- Arrange on each of four salad plates and garnish each salad with chopped nuts.
CRUNCHY WATERCRESS, CUCUMBER & RADISH SALAD
A superhealthy, summery salad perfect for barbeques and picnic
Provided by Emma Lewis
Categories Dinner, Lunch, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 8
Steps:
- To make the dressing, whisk together all the ingredients, then season. (This can be stored in the fridge for up to 2 days.) Peel the cucumber into long, thin strips with a vegetable peeler, discarding the seeded section. Just before leaving, arrange the watercress, cucumber and radishes in a portable container. Drizzle with dressing just before serving.
Nutrition Facts : Calories 22 calories, Fat 1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.12 milligram of sodium
CUCUMBER AND RADISH SALAD WITH YOGURT AND CUMIN
This is based on a recipe from Mark Peel's "New Classic Family Dinners." Slice the cucumbers and radishes as thin as you can. I use an inexpensive plastic Japanese mandolin for this. (Make sure to use the guard so you don't cut your fingertips!) I eat this as a salad and also as a delicious bruschetta or crostini topping.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Cut the cucumbers in half and using a teaspoon, scoop out seeds if necessary. Slice paper-thin. Toss with a generous amount of salt and place in a colander over a bowl or in the sink for 10 minutes. Place in a bowl of cold water and swish them around, then salt again and let sit for another 10 minutes. Rinse and drain on a clean kitchen towel. Transfer to a salad bowl and add the radishes and sesame seeds or nigella seeds.
- In a small bowl stir the cumin, pepper, turmeric and curry powder into the yogurt. Whisk in the garlic and lemon juice. Add salt to taste. Toss with the cucumbers and radishes, garnish with chopped chives and serve, or refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 46, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 348 milligrams, Sugar 3 grams, TransFat 0 grams
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